Crockpot Jambalaya

    12 ounces boneless skinless chicken breasts
    1 1/2 cups green peppers, chopped
    1 medium onion, chopped
    2 stalks celery, sliced
    4 cloves garlic, minced
    1 (14 ounce) can whole tomatoes
    1/3 cup tomato paste
    1 can beef broth
    1 tablespoon parsley
    1 1/2 teaspoons basil
    1/2 teaspoon oregano
    1 teaspoon Tabasco sauce
    1/2 teaspoon cayenne pepper
    1/2 teaspoon salt
    1 lb. shelled shrimp
    3 cups cooked rice

Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp
and rice) in crockpot. Cover; cook on low for 8 hours. Add shrimp
the last 20 minutes of cooking. Stir in rice before serving.